Smoked Salmon Toasts With Malt Vinegar Syrup Recipes

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SMOKED SALMON TOASTS



Smoked Salmon Toasts image

Provided by Bobby Flay

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

SMOKED SALMON TOASTS WITH MALT VINEGAR SYRUP



Smoked Salmon Toasts with Malt Vinegar Syrup image

Provided by Ruth Cousineau

Categories     Fish     Appetizer     Cocktail Party     St. Patrick's Day     Vinegar     Seafood     Salmon     Honey     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup apple cider
1/4 cup malt vinegar
1 1/2 tablespoons mild honey
1 (4-inch long) sprig fresh thyme
16 (1/2-inch thick) diagonal slices from a baguette
1/2 cup créme fraîche
1/4 pound thinly sliced smoked salmon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
  • While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
  • Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.

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